Soak the mushrooms for half an hour in hot water. Melt half of the butter in a pan then add the finely chopped garlic, onion, rosemary, sage and basil. Add the peeled and chopped tomatoes. Cook for about 15 minutes. Drain and add the prepared mushrooms. Add salt and pepper. Cook for about 15 minutes, covering the pan with a lid. Add the chopped parsley and the rice. Stir well and after a few minutes add the wine. Let it evaporate on a high heat. Lower the heat and cook the rice adding the vegetable stock one ladle at a time. When cooked, add the grated cheese, stir well and serve.